Beef Bourguignon - The Most Comforting Classic French Stew

Today we’re making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long. WATCH OUR FOOD/COOKING PODCAST: @sipandfeastpodcast SUPPORT ON PATREON: MY AMAZON STORE (This is an affiliate link) ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** INGREDIENTS WITH GRAM AMOUNTS For the stew 1/2 pound (226g) thick cut bacon - cut into 1“ pieces 3 pounds (1360g) beef chuck - trimmed of fat and cut into 2“ cubes 1 large white onion - chopped 2 large carrots - cut into 2“ chunks 6 cloves garlic - minced 1/2 cup (60g) flour 8 sprigs thyme - tied together 3 cups (720g) burgundy or other dry red wine 2 large bay leaves 3 cups (720g) low sodium beef stock 1/4 cup (50g) tomato paste salt and pepper - to taste For finishing